Zucchini Oatmeal Bread/ Muffins

Submitted by Miss_Elaine

"As I tweaked various recipes, I finally came up with this healthy, delicious version of my favorite zucchini bread. Even my picky kids love it! The extra loaf freezes well!"

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Yields: 2 loaves
• Serves: 24

ingredients

• 1⁄2 cup vegetable oil
• 4 eggs (or vegan substitute or equivilant)
• 1⁄3 cup water
• 2 cups zucchini, shredded
• 1 teaspoon lemon juice
• 2 1⁄4 cups flour
• 1 cup oats
• 1 1⁄2 teaspoons salt
• 1 teaspoon nutmeg
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 2 cups sugar
• 1⁄2 cup brown sugar

directions

1. Combine first five (wet) ingredients in a large bowl and set aside.
2. Combine dry ingredients and add to wet ingredients, mixing well.
3. Pour into 2 - 9x5 loaf pans (or 24 muffin tins) and bake at 350 for 50-60 minute or until a toothpick tests clean.

Reviews

[Alison J.]

This was my first ever batch of zucchini muffins and I will never need to look for another recipe! Absolutely delicious! For the muffins, I found that 25-30 minutes was enough baking time, and although I don't normally use baking cups for muffins, I did for the second half of this batch. I have only one muffin pan, and trying to get these out of the wells was tough - until I had the brilliant idea of leaving them to cool for a few minutes first. Then it was easy, but they left <br/>A sticky enough residue that I washed the pan and began using the paper cups. My only change to the recipe as written was to use whole wheat flour.